Cream cheese pound cake

3 sticks butter room temp
1 8oz package Philadelphia brand cream cheese room temp.
3 cups sugar
6 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 teaspoon salt

Preheat oven to 325*F Lightly spray and flour 10 inch tube pan.

Place butter and cream cheese in a large bowl and beat with a mixer on medium speed until smooth. add sugar, increase speed to high and beat until light and airy, 5 minutes. add the eggs one at a time, beating after each addition and scraping down the sides of the bowl as needed. add the vanilla, then the flour and salt all at once. beat just until incorporated.

Pour the batter into the prepared pan and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, about 1 1/4 hours.

Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan let cool, serve room temp.

I like Philadelphia cream cheese because it contains less water than store brands. I also find depending on the oven I have to bake this 15 to 30 minutes longer than the recipe calls for , usually an hour and a half or more. Don't increase the temp to try to make cooking tome less it will just burn the edges and that is one of the best parts.

I love to have this the day after I make it, toasted with coffee is the best breakfast ever. Yum!